Apple Cake

Prepare a frolle paste (No. 136); keep it in a cool place on ice for twenty minutes. Cut about fifteen good apples in four, peel, shred them small and cook partially, while tossing them over a brisk fire, in a pan with some butter, sugar and vanilla added, then set aside to cool. Roll out two-thirds of the paste, not too thin, four inches wide and about the length of the baking sheet on a floured table; roll it over the rolling-pin to unroll on a baking sheet and cut it away straight; surround the edges with a narrow raised rim, and put in a moderate oven to half bake and leave till quite cold. Then fill the center with the cooked apples and finish exactly the same as the gooseberry cakes (No. 3309).